I had some very ripe bananas a few days ago, so naturally I thought of making banana bread. But I wanted to try something different. I’ve been seeing recipes with pomegranate seeds quite a bit, and I finally tried some. I love the way they taste, so juicy with a light sweetness, and a little crunchiness to them, too (that’s the inner seed part). And I hear they’re so good for you! So I decided to try them in banana bread and add some walnuts…and that’s how I came up with this Pomegranate Walnut Banana Bread. It’s very dense and moist, with a light sweetness from the pomegranate seeds and the Light Cream Glaze. The pomegranate seeds and the walnuts give this bread a crunchy texture, too, so it’s a bread you’ll want to chew on a bit more. I really liked it–if you like pomegranate seeds, I think you’ll like this, too! If you haven’t ever eaten pomegranate seeds, here’s a helpful article that tells you more about them at LiveStrong.com.
Seeding the pomegranate can take a little time since there are quite a few seeds in there, so if you don’t have the time or interest in seeding a pomegranate, you can buy pomegranate seeds in the produce section of many grocery stores, or even at some Sam’s Clubs (although it’s definitely cheaper to seed your own pomegranate). The juicy outer parts of the seeds are called Arils–you may see the packaging labeled like that. Also, I recommend greasing and flouring your pan, even if it’s nonstick, because this loaf is so dense and moist, it could easily stick to the bottom of the pan if you didn’t. I greased and floured my pan, and it came out very easily, so it pays to do that!
POMEGRANATE WALNUT BANANA BREAD by NancyCreative
Makes one 9×5″ loaf
- 1 cup sugar
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/4 cup non-GMO canola oil or light olive oil
- 1/2 cup Half & Half (light cream)
- 1 teaspoon vanilla
- 2 large very ripe bananas, mashed
- 1/2 cup finely chopped walnuts
- seeds from 1 large pomegranate, divided (about 2 cups total–use 1 2/3 cups in the batter, and save the rest for sprinkling on top of the bread after it’s glazed and on each individual slice when serving)
- Light Cream glaze (see recipe below)
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, whisk together the sugar, flour, salt, and baking powder.
In medium bowl, beat the eggs, then add in the oil, Half & Half (light cream), and vanilla, blending well. Add this mixture to the dry ingredients in the large bowl, mixing everything well.
Fold in the mashed bananas, blending well, then blend in the chopped walnuts and pomegranate seeds.
Bake at 350˚F for 55 to 60 minutes, or until toothpick inserted in center comes out clean or almost clean. Let loaf cool in pan for 10 minutes, then remove from pan and cool on wire rack.
When cake is completely cool or just slightly warm, top with the Light Cream glaze…
LIGHT CREAM GLAZE
- 1 cup confectioner’s sugar (powdered sugar)
- 2 Tablespoons Half & Half (light cream)
- 1/3 cup pomegranate seeds for garnish (sprinkle some on top of the loaf and some on each slice when serving)
Mix confectioner’s sugar and Half & Half together until well-blended and smooth. Drizzle over loaf. Sprinkle some of the pomegranate seeds on top of the glaze and let set before serving; sprinkle the rest of the seeds on each slice when serving.
I’m so glad I finally gave pomegranate seeds a try! Have you made any recipes with them?